Directions

Transfer the onion mixture to a stock pot. Add water, peanut butter, bouillon cubes, and salt to the onion mixture. Place a cover on the stock pot and bring the mixture to a boil; cook at a boil for 30 minutes.

Stir the spinach into the boiling mixture; replace the cover on the stock pot and cook until the water has evaporated a bit and the sauce has the consistency of gravy, about 30 minutes more.

Reviews 2

2 Ratings

Emily Tisdale

7/3/2012

Hope you're not overly sensitive about alterations...but I can't eat bell peppers...so I deleted that item. I used home-canned turnip greens instead of fresh spinach and all we can say is: "WOW...this was very good!" I'm sure the original recipe would be very great as well...but I had to make do with what I had. Hubby was initially hesitant to try...but after an initial bite...dug in with so much enthusiam there were no leftovers!